1st Rise. Add the flour and salt. Mix with a wooden spoon, spatula, or your hands until the flour is barely mixed. Add in the jalapeños, cheddar cheese, and garlic, combining until a shaggy dough ...

Combine the flour, yeast and salt in a large bowl and whisk to combine. Then, make a well in the center and add the lukewarm water. Mix the ingredients together, using your hands or a spoon ...

WHAT SHE'S HAVING If you make no-knead bread in a Dutch oven, you have this baker to thank In the 15th anniversary edition of ‘My Bread,’ author Jim Lahey explains his method, which has roots ...

You may be asking why this recipe differs from the traditional bread-making method. I’m so glad you did. Most No-Knead bread recipes rely on a Dutch oven or covered heavy pot as a cooking vessel.

No-knead Dutch oven bread is a fairly hands-off recipe that mainly requires time and a hot oven. Courtesy | Amanda Stone It finally feels like fall.

Because it is no-knead, the dough needs to sit longer than one you would be punching and working repeatedly. You will want to let it rise for at least six hours, and up to 24.

Preheat oven to 450 degrees. Place Dutch Oven with lid in warm oven for 30 minutes. After 30 minutes shape dough into a ball on parchment paper with floured hands.

Dough doubles with bubbles pushing through. When ready to bake, put oven safe Dutch oven with lid (5-7 quart) into oven. Preheat to 450 degrees. While oven preheats, pour dough onto floured surface.

Meanwhile, preheat your oven to 450 F for about 20 minutes before the bread is ready to go in, placing an empty lidded dutch oven or cast iron pot inside. After 20 minutes, it will be piping hot.